Blueberries in muffins, pancakes, you’ve tried it all—but what about as sandwich bread? Here’s a delicious hearty blueberry yeast bread you can make at home using fresh (or frozen) blueberries. The beautiful purple-blue color comes from the blueberry puree that’s been blended right before it’s added to the dough, and it’s made without any eggs, milk or butter, so it’s perfect for those who are looking for a dairy-free or vegan diet. The bread has a firm, chewy texture just perfectly made for toasts. Spread on a bit of cream cheese and blueberry jam for the best breakfast idea ever!
Here’s why I love this recipe
- vegan – no eggs, milk or butter required
- easy to prepare if you have a stand mixer or bread machine
- easy way to get rid of leftover blueberries
- healthy and full of antioxidants
- Freezer friendly
Ingredients Used to Make This Blueberry Bread Loaf Recipe
**I’ve linked some of these ingredients to amazon.com to give you an idea of what they are, but you should also be able to find them in your local grocery store (usually, the baking aisle, or the natural & organic food section). They are also affiliate links, which means that I earn a commission as an Amazon Associate if you decide to purchase the items. The price will be the same for you, link or no link 🙂
- Bread Flour – I used bread flour for this recipe (I use King Arthur Bread Flour most), which I prefer and highly recommend for the best texture and structure. Please read the note on the substitution section below if using other flours.
- Instant Yeast – you can find instant yeast in the baking section near the flours. My favorite is SAF Instant Premium Yeast, which works quickly and consistently produces great results. I recommend using instant yeast over active yeast for this recipe since active yeast (unlike instant yeast) needs to be activated in water, which we don’t add until the very end.
- Sugar – I used raw cane sugar, but you can use regular granulated white sugar, or healthier alternatives like coconut, date, or maple sugars which are less processed and more natural. I also sometimes like to use honey powder.
- For yeasted breads, I would not recommend using sugar-free substitutes such as monk fruit sweetener or stevia powder since they can cause the bread to not rise properly. If you prefer a lower sugar recipe, you’re welcome to leave out the sugar. The bread might taste slightly plain, but it will not significantly impact the shape or texture of the bread.
- Salt – Pink Himalayan salt is what I have at home, so it’s what I use, but you can use any kind for this recipe.
- Blueberries – fresh, or thawed from frozen – blended into a puree with a little lemon juice
- Olive Oil – I like using light olive oil since it has a neutral flavor, but you can also any cooking oil of your choice like coconut oil, or avocado oil instead
Equipment
- I used a KitchenAid Stand Mixer with a dough hook to knead the dough. You’re also welcome to use a bread machine, or knead the dough by hand.
Bread Pan
- I used a 9 x 4 x 4 pullman loaf pan for this recipe, which helps to create tall breads with straight sides/ edges that’s perfect for baking sandwich breads. If you don’t have a pullman loaf pan, you can also use a 9 x 5 loaf pan instead.
More Blueberry Recipes (HERE)
How to Make
Blueberry Yeast Bread
STEP 1
Puree the blueberries in a blender with lemon juice. Set aside.
STEP 2
Mix in the flour and yeast into the bowl of the stand mixer. Add sugar and salt.
Add the blueberry puree once the dry ingredients have fully incorporated.
Start to knead the dough at a low setting (speed 2) for about a minute, until all the ingredients are combined. NOTE: If there are still dry ingredients remaining, add water 1 Tbsp at a time until all the ingredients are just barely combined, with no dry ingredients remaining.
STEP 3
Once there are no dry ingredients in the bowl, add the olive oil and continue to knead for about 8 to 10 minutes, or until the dough pulls away from the bowl and forms a smooth, supple ball.
STEP 4
Remove the finished dough from the mixer bowl and place the dough in a lightly greased bowl.
STEP 5
Cover and let rise until expanded and puffy, about 2 to 2.5 hours.
***(This bread recipe takes longer to rise, and the dough does not double in size like the other bread recipes in the blog. Just give it some time to puff up, and proceed to the next step when the bread does not spring back when pressed)
tip: It’s best if the bowl is put in a warm place, and personally, I prefer using the oven that’s been preheated for just a quick 10 seconds and spritzed with some water. The moist and warm conditions are perfect for the yeast bread to rise without it drying out. You can also place a bowl of hot water inside the oven so that the steam helps to maintain the humidity. This is especially useful during the winter months, when the conditions are cold and dry.
STEP 6
Punch down the dough, then remove from bowl. Place on a generously floured surface and divide into 4 equal-sized pieces.
STEP 7
Use a small rolling pin to flatten each piece into a 6 x 9 inch rectangles, and fold into thirds. Starting from the long side, roll the dough tightly into a tight cylinder (like a sushi roll or cinnamon roll). Pinch the ends to seal. Repeat with the other 3 pieces and place in a well-oiled bread pan.
STEP 8
Let the dough rise again for about 1 hour, or until puffy. Toward the end of the rise time, preheat the oven to 350F / 180C
STEP 9
Bake the bread for 15 minutes, then cover / tent the bread with aluminum foil to prevent over-browning, and bake an additional 10 to 15 minutes, or until the interior of the bread reaches 190°F.
Take the bread out of the oven, turn it out on a rack, and cool it slightly before slicing.
Recipe Variations and Optional Add Ins for Blueberry Yeast Bread:
I made this bread recipe as basic and neutral flavored as possible so that people can customize it to fit their own tastes. Here are some awesome ways you can make this bread your own 🙂
- Add more flavor! Add lemon zest for extra flavor
- Add more texture! Adding chopped nuts, seeds, or dried fruits or oats is a fantastic way to increase the nutrition and flavor in breads. If you’re feeling indulgent, you can also add chocolate chips.
How to Make this Blueberry Bread Loaf Healthier
- Make this even healthier by adding a handful of nuts, seeds and old-fashioned oats to add texture and nutrition. Here are some ideas
- Nuts – chopped walnuts, pecans, cashews
- Seeds – poppy seeds, pumpkin seeds, sunflower seeds, sesame seeds, flaxseeds or chiaseeds
- Dried Fruit – dried blueberries, chopped apricot, raisins, cranberries, dried cherries, candied ginger, citrus zests, etc.
Note on Substitutions for Blueberry Yeast Bread
- Unfortunately, gluten-free flours cannot be substituted for bread flour in this recipe.
- While bread flour is highly recommended, all-purpose flour can be used instead with 1 tsp of vital wheat gluten for every cup of flour.
- Whole wheat flour may not work well in this recipe considering how slow this bread rose with regular bread flour (90-120 minutes).
- Liquid sweeteners such as maple syrup, honey or molasses can replace all of the sugar in this recipe, but it makes the dough softer and more difficult to handle since it contributes additional moisture. Increase bread flour by 1-2 Tablespoons to adjust.
Does Bread Flour Make a Difference?
Yes! Bread Recipes made with bread flour results in taller, firmer rolls that have a more substantial bite. The gluten in the bread flour also forms longer strands during the kneading process, which you’ll often see clinging like melted cheese when you pull the rolls apart. Fun fact: In South Korea, this stringy bread texture is compared to how cooked chicken breast tears apart! Bread recipes made with all-purpose flour, on the other hand, produce softer, more tender rolls that are light and airy in texture.
What are some ways you can eat and serve this Bread?
- Plain and warm, right out of the oven
- Toasted the next day, served with jam, marmalade, honey or butter
- Sliced and use for any sandwich.
- And if you do get any leftovers or stale bread left, use it for french toasts or grilled cheese.
How to Store Blueberry Bread Loaf
- You can store this bread loaf, well wrapped, at room temperature for up to 3-4 days.
- For longer storage, you can place them in a plastic freezer bag or airtight container and freeze up to 3 months, then defrost them at room temperature or microwave before eating.
Final Tips
- Weigh your flour for the best results. 1 cup of bread flour = 120 grams / 4.23 oz. This is recommended since scooping the flour directly from the bag can can pack the flour into the measuring cup, and this means you’ll end up with more flour than what’s called for in the recipe. If you don’t have a kitchen scale, you can measure the flour by spooning pre-sifted flour into the measuring cup, then using the straight end of the spoon to level the flour across the top to sweep off the excess.
- Baking time (as well as serving size) will vary based on the size of your baking pan, the material (silicone vs metal) of the pan. If you’re not sure whether the bread is ready, you can insert a quick read thermometer into the bread – a finished loaf will register 190 F (or 88 C).
- To make this recipe in the bread machine: add all the dry ingredients into the machine, stir briefly before adding the wet ingredients. The machine can be set for basic. Check the dough for consistency and adjust by adding additional water (or flour) before the end of the first kneading cycle. If you want to add additional nuts or dried fruits, leave them aside, and only them 3 minutes before the end of the second kneading cycle.
More Bread Recipes (HERE)
Blueberry Yeast Bread
Ingredients
- 4 cups bread flour (480 g) sifted and leveled*
- 1 1/2 Tbsp instant yeast**
- 3 Tbsp sugar***
- 1 tsp salt
- 1 1/2 cups blueberry puree (from fresh or thawed, about 12 oz)
- 1 Tbsp lemon juice
- 2 Tbsp light olive oil, melted coconut oil or avocado oil
Instructions
- Blend blueberries in a blender with the lemon juice. Set aside.
- Mix in the flour and yeast into the the bowl of the stand mixer. Add sugar and salt.
- Add the blueberry puree to the dry ingredients
- Start to knead the dough at a low setting (speed 2) for about a minute, until all the ingredients are combined.
- NOTE: If there are still dry ingredients remaining, add water 1 Tbsp at a time* until all the ingredients are just barely combined, with no dry ingredients remaining.*The water you may need to add can vary depending on the protein content of the flour, the water content in the puree, as well as the humidity and temperature of the kitchen. Be sure to add one tablespoon at a time, so you don’t overhydrate the dough.
- Add the olive oil next.
- Continue to knead for about 8 to 10 minutes, or until the dough pulls away from the bowl and forms a smooth, supple ball.
- Remove the finished dough from the mixer bowl and place in a lightly greased bowl.
- Cover and let rise until puffy, about 2 to 2.5 hours***This bread recipe takes longer to rise, and the dough does not double in size like the other bread recipes in the blog. Just give it some time to puff up, and proceed to the next step when the bread does not spring back when pressed
- Punch down the dough, then remove from bowl. Place on a generously floured surface and divide into 4 equal sized pieces.
- Use a small rolling pin to flatten each piece into a 6 x 9 inch rectangles, and fold into thirds. Starting from the long side, roll the dough tightly into a tight cylinder (like a sushi roll or cinnamon roll). Pinch the ends to seal. Repeat with the other 3 pieces and place in a well-oiled bread pan.
- Let the dough rise again for 2.5 to 3 hours until puffy. Toward the end of the rise time, preheat the oven to 350F / 180C
- Optional: To add some color and shine to the bread as it bakes, gently brush the tops of the bread with 1 Tbsp of non-dairy milk mixed with 1 Tbsp of maple syrup. (Regular milk or egg wash also works).
- Bake the bread for 15 minutes, then cover / tent the bread with aluminum foil to prevent over-browning, and bake an additional 10 to 15 minutes, or until the interior of the bread reaches 190°F.
- Take the bread out of the oven, turn it out on a rack, and cool it slightly before slicing.
- You can store this bread loaf, well wrapped, at room temperature for up to 3-4 days. For longer storage, you can place them in a plastic freezer bag or airtight container and freeze up to 3 months, then defrost them at room temperature or microwave before eating.
Notes
- For yeasted breads, I would not recommend using sugar-free substitutes such as monk fruit sweetener or stevia powder since they can cause the bread to not rise properly. If you prefer a lower sugar recipe, you’re welcome to leave out the sugar. The bread might taste slightly plain, but it will not significantly impact the shape or texture of the bread.
I made my blueberry yeast bread in a bread maker and followed the directions. I made no substitutions. The bread turned out not a lovely shade of violet, but a dark brown. It also did not have much blueberry flavor. It wasn’t unpleasant, but it was so disappointing. Any ideas what might have gone wrong?
Hi Elychka! Thanks so much for feedback and I’m sorry the recipe didn’t turn out the way you expected. I don’t know exactly why the bread would have turned out brown, but did you have any large flecks of blueberry skins showing in the bread at all? If so, it could be that the blueberry puree wasn’t pureed enough, and since the blueberry skin is what is responsible for coloring the bread, it would mean that there wasn’t enough of that blueberry “dye” to color the bread dough. Also, I recently found out that the results vary depending on the size of the blueberries (smaller blueberries, like wild blueberries, have more skin so it makes a more vibrant bread). As for the blueberry flavor – yes, I also found it to be subtle! Hope this helps.